Sally Schneider Quotes

Most Famous Sally Schneider Quotes of All Time!

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Last Updated on May 30, 2021

Comfort Food
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Nov 07, 2020

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

Home
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Nov 07, 2020

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

People
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Nov 07, 2020

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

People
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Nov 07, 2020

But all that being said about modulation, if you're serving people delicious food, they won't complain.

Calling Card
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Nov 07, 2020

Generally a chef's book is like a calling card or a portfolio to display their personal work.

Feel
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Nov 07, 2020

I also think it's very important to consider how the food will feel to the person eating it.

Had
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Nov 07, 2020

I had all kinds of food issues, including health concerns and weight concerns.

Kitchen
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Nov 07, 2020

I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.

Cooking
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Nov 07, 2020

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

Nov 07, 2020

I was working in restaurants as a captain and as a waiter.

Path
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Nov 07, 2020

I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself, and of course it really resonated with other people.

Nov 07, 2020

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.

Fresh
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Nov 07, 2020

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

People
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Nov 07, 2020

So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here.

Kitchen
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Nov 07, 2020

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

Cooking
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Nov 07, 2020

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

Home
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Nov 07, 2020

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

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